Find Recipes Instantly! (Type the Recipe name or any Ingredient) Moroccan Fish INGREDIENTS 1 1/3 C water 2/3 C couscous 1 T parsley, minced 4 3 oz. sole fillets 1 T lemon juice 3/4 C chicken stock 1 T soy sauce 2 t cornstarch 1/2 t five-spice powder (available in oriental markets 1/4 C raisins 2 T celery, sliced DIRECTIONS In a 2-quart saucepan bring the water to a boil. Reduce to medium and stir in couscous and parsley. Remove from heat, cover, and let stand 5-minutes. Place fish in 9" glass pie plate, with thickest portions toward the outside. Sprinkle with lemon juice. Cover with wax paper. Microwave on high 2 1/2-3 minutes, or until fish is opaque throughout. In a 1-quart saucepan, combine stock, soy sauce, cornstarch, and five- spice powder. Stir to dissolve the cornstarch. Add raisins and celery. Cook, stirring constantly over medium heat until thickened, clear, and bubbly. Cook and stir for another minute. Fluff couscous with a fork and place on a serving platter. Arrange fish over couscous and top with the sauce. Serves 4. Seafood Newburg INGREDIENTS 1 (10 1/2 oz can) cream of shrimp soup 2/3 C half and half or heavy cream 2 egg yolks, beaten 1/3 C dry white wine 2 t lemon juice 1 lb frozen precooked shrimp 6 oz frozen crabmeat, flaked and cartilage removed 1 C American cheese, grated (8oz) 6-8 patty shells (or toast cups) Paprika DIRECTIONS Mix together soup, cream, and egg yolks in a 2 quart casserole. Microwave 8-10 minutes, until hot and bubbly. Stir occasionally. Stir in wine, lemon juice, shrimp, crabmeat and cheese. Microwave 6-8 minutes, until heated through. Stir occasionally. Let stand 5 minutes before serving. Serve in toast cups or patty shells. Sprinkle with Paprika. Makes 4 servings Swordfish with Tomatoes and Couscous INGREDIENTS 2 C water 2 T butter or margerine 1 C couscous 1 lb. swordfish, cut 3/4 inch thick (mako shark or salmon steaks may also be used) 2 T fresh ground pepper 1 t lemon peel, grated 4 medium size tomatoes 1 slice fresh bread, cut into crumbs 1 clove garlic, minced 1 green onion, sliced thin 1 T fresh basil, chopped 4 T fresh parsley, chopped Dash fresh ground pepper Lemon wedges DIRECTIONS Combine the water, butter, and couscous in a 2-quart bowl and cover with plastic wrap and vent the plastic wrap. Microwave 4 minutes. Stir. Recover and cook 4 minutes more. When done fluff with a fork to remove lumps. Set aside. Cut swordfish into four 4-ounce pieces and place around the outer rim of a 10-inch pie plate or serving dish. Sprinkle the top of each steak with 1/2 teaspoon pepper-and 1/4 teaspoon lemon peel, pressing the pepper and lemon into the surface of the fish with the heel of your hand. Cut the stem parts off the tomatoes and carefully cut a 1/4 inch slice off the top; set the slices aside. Put the tomatoes in the center of the fish dish, cut-side up. CoarsIy chop the tomato tops and combine them in a small bowl with the remaining ingredients, except the lemon wedges. Spoon the tomato- herb mix on top of the tomatoes. Cover the dish with wax paper and Microwave on medium (50%) power 10 to 12 minutes, until the fish is opaque and flakes easily, and the tomatoes are heated through. Reheat couscous for 1 minute. Spoon about 1/2 cup couscous onto each plate and place a swordfish and tomato serving on top of couscous. Serve with lemon wedges. Serves 4